William Hill Estate : Napa Valley

2000 Napa Valley Cabernet Sauvignon

Grape Source

Our Cabernet Sauvignon is produced from fruit grown primarily in the mountain and benchland vineyards of the Napa Valley. During the day, these vineyards are above the fog line, ensuring a long, lingering growing season. The grapes were hand harvested between October 4 and November 2, 2000, at an average 24.6º Brix.

Vintage

With dry spring weather and moderate temperatures, the 2000 harvest started out with nearly perfect conditions for budbreak and bloom. At the beginning of harvest there were some spikes in temperature that threatened to send all of the grapes into the winery at once. However, temperatures cooled off in late summer giving the remaining grapes a longer hang-time and giving the winemaking staff time in which to handle the red grapes already in the winery. Overall, crop size was up and quality was outstanding.

Winemaking

In order to extract maximum flavor and color, 20% of the blend was whole berry fermented. The wine was aged in a combination of new to five-year-old François Frères and Darguad Jaegle French (92%) and Canton American oak barrels for 13 months.

Winemaker notes

The color and flavors of the Cabernet Sauvignon from the 2000 vintage are exceptional and complex. The warm, dry weather during the bloom and  fruit set in May went a long way in creating consistent, flavorful grapes. Extended hang-time allowed the fruit extra time to mature and gather concentrated flavors. The red wines from the 2000 vintage may prove to be some of the most exciting wines since 1997.

This is a supple wine that exhibits aromas of cassis, currant and raspberry.  A small percentage of grapes underwent whole berry fermentation, which contributes soft tannins and added richness, polished texture and an earthy body.

Food Recommendations

Try this full-bodied Cabernet Sauvignon with roasted prime rib, beef tenderloin, grilled veal chops with rosemary or a tender lamb chop.